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Layered Mac 'n Cheese with Ground Beef

It’s not just for kids anymore. Diners of all ages will enjoy the beefed-up goodness of this macaroni casserole.

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( 47 Ratings)

47 Ratings

5 Stars 40%

4 Stars 23%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 10 )

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Prep Time 30 min
Total Time 60 min
Servings 6

Ingredients

2: cups uncooked elbow macaroni (8 oz)

1: lb lean (at least 80%) ground beef

1: teaspoon salt

1/8: teaspoon pepper

2: tablespoons butter or margarine

2: tablespoons all-purpose flour

2: cups milk

1/2: cup Progresso® chicken broth (from 32-oz carton)

3: cups shredded Cheddar cheese (12 oz)

1: cup soft bread crumbs (about 2 slices bread)

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Directions

1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package.
2 Meanwhile, in 10-inch skillet, cook beef, 1/2 teaspoon of the salt and the pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired.
3 In 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly, until bubbly. Stir in milk; cook 5 to 6 minutes, stirring constantly, until mixture thickens slightly. Stir in broth and remaining 1/2 teaspoon salt. Remove from heat; stir in cheese. Fold in macaroni.
4 Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups). Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture. Top with bread crumbs.
5 Bake uncovered 25 to 30 minutes or until bread crumbs are golden brown.

EXPERT TIPS

Expert Tips

Use Swiss cheese and a dash of ground nutmeg in place of the Cheddar cheese to bring a whole new flavor to this dish.

Penne or rotini pasta can be used in place of the elbow macaroni.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 310),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 19g, 19% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 125mg; 125%;
Sodium: 1130mg; 1130%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 37g; 37%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 0%;
Calcium: 45%;
Iron: 20%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 11/1/2012 2:13:22 PM REPORT ABUSE Karen_at_BettyCrocker said:

Rating:

This is a great make ahead - refrigerate a day before baking or freeze for a couple of months tightly covered. You might want to thaw overnight in the fridge. Baking will take an extra 15 minutes since it's starting cold.

This reply was: Helpful Inspiring

Posted 10/23/2012 8:33:28 AM REPORT ABUSE eli2183 said:

Rating:

easy and delicious! will definately make again :)

This reply was: Helpful Inspiring

Posted 7/27/2011 1:31:04 PM REPORT ABUSE Chocotini said:

Rating:

Very good! A hit! I added onions to my ground beef as I browned it and added garlic powder and dry mustard along with salt and pepper. I used crushed ritz crackers on top and that was very good! I didn't have carton of chicken broth so made broth with bouillon cube.

This reply was: Helpful Inspiring